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Tournedos Rossini With Chatue Potatoes

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

6		Fois Gras, 1/4-inch thick
		and 2 inches in diameter
24		Black truffles
1/2	c	Madeira
		Salt and pepper
18		Tourneed potatoes
6		Fillets, 6 to 8-ounce
6		Canapes, rounds of white
		bread sauteed in butter
		Salt and black pepper
10	T	Butter
1	T	Finely chopped parsley

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA43  Preheat the oven to 400 degrees F. Season the
Foie Gras with salt and  pepper. Place the Foie Gras in a shallow dish
and cover with 1/4 cup  of the Madeira. Soak the truffle slices in the
remaining 1/4 cup of  Madeira. Marinate the Foie Gras and truffles for
10 minutes. Remove  the Foie Gras and truffle slices, reserve the
Madeira. In a saute  pan, melt 8 tablespoons of butter. Add the
potatoes to the melted  butter and season with salt and pepper. Saute
the potatoes for 3 to 4  minutes. Place the potatoes in the oven and
roast the potatoes until  golden brown and tender, about 20 minutes,
shaking the pan every five  minutes. Season the fillets with salt and
pepper. In a large saute  pan, heat 2 tablespoons of butter. When the
butter has melted, add  the fillets and sear for 3 to 4 minutes on each
side. Remove from the  pan. Place the canapes in the saute pan and
arrange the fillets on  top. Place the pan in the oven and roast for 6
to 8 minutes for  medium rare. In a hot saute pan, sear the Foie Gras
for 1 to 2  minutes on each side. Remove the foie Gras and drain on a
paper-lined  plate. Dissolve the arrowroot in 2 tablespoons of the
reserved  Madeira to form a slurry and set aside. Add the reserved
Madeira,  truffles and veal stock to the Foie Gras fat. Bring the
liquid up to  boil and whisk in the slurry. Boil the liquid for a
couple of minutes  and then reduce to a simmer. Cook the sauce for 3 to
4 minutes.  Season with salt and pepper. To serve, remove the fillets
and  potatoes from the oven. Place the fillets in the center of each
plate. Arrange three potatoes around each fillet. Top each fillet  with
a piece of seared Foie Gras. Spoon the sauce over the top of the  Foie
Gras and garnish with parsley.  Yield: 6 servings  Posted to
recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1020 Calories From Fat: 1013 Total Fat: 115.2g Cholesterol: 305.3mg Sodium: 17.7mg Potassium: 55.1mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 1.3g